Lupin Apple Cinnamon Cake With Maple Frosting – My Provincial Kitchen

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Lupin Apple Cinnamon Cake With Maple Frosting

Recipe created by Jess (@the.gut.project)

This delicious Apple Cinnamon Cake serves 10-12 people.

YOU WILL NEED

For apple mix 

400g apples of choice, peeled, cored and cut into 8 

1 tbsp ground cinnamon 

3 tbsp xylitol or sweetener of choice 

1/2 cup water 

 

For cake mix 

2 cups MPK wholemeal lupin flour, sifted 

1/2 cup tapioca flour, sifted 

1/2 cup rice flour, sifted 

1/8 cup olive oil 

3 tbsp coconut oil, melted 

5 tbsp xylitol or powdered sweetener of choice 

1 tsp baking powder 

2 tsp baking soda 

2 eggs, whisked 

Pinch of pink Himalayan salt 

1/2 cup coconut milk 

2 tbsp room temp water

 

For the glaze 

6 tbsp pure maple syrup 

6 tbsp dairy free spread

 

NOW WHIP IT UP

  1. Preheat oven to 180 degrees celsius (fan forced). 
  2. Heat the apples, ground cinnamon, xylitol and water in a pot over the stove. Stir occasionally and cook for 5-10 mins until apples have softened and water mixture has thickened to a gel. Set aside to cool. 
  3. Sift lupin, tapioca and rice flour into a large mixing bowl. 
  4. Add baking powder, baking soda, xylitol and salt. Stir very gently to combine.
  5.  Add olive oil, coconut oil, coconut milk, water and freshly whisked eggs to bowl and fold in flour gently with a wooden spoon. This may take a few minutes. It is important to fold gently to achieve a nice cake texture. 
  6. Add cooled apple mixture to cake mix, discarding any remaining liquid in the apples. Stir gently.
  7. Line a cake tin with baking paper and pour in mixture. 
  8. Bake for 45 minutes or until cake has browned and crisped on outside. Use a butter knife to check if the middle has cooked through. The cake should bounce back when touched.
  9. Allow cake to cool before icing. 
  10. For icing, combine ingredients well into a whipped texture and spread evenly.

 

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